Lamb Stew With Chickpeas (caldereta De Cordero Con Garbanzos)

Lamb stew with chickpeas, or Caldereta de Cordero con Garbanzos, is a traditional dish from Extremadura, a region in western Spain. This hearty and flavorful stew is perfect for a cozy family meal, especially during the colder months.

Gluten Free Dairy Free Main Course Extremaduran Lamb Chickpeas Stew Spanish Cuisine
Lamb Stew With Chickpeas (caldereta De Cordero Con Garbanzos)

Ingredients

  • 2 lbs (900g) lamb, cut into chunks
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 cup (120ml) dry white wine
  • 1 can (15 oz/425g) chickpeas, drained and rinsed
  • 2 cups (480ml) chicken or beef broth
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Season the lamb chunks with salt and pepper.
  2. Heat the olive oil in a large pot over medium heat. Brown the lamb in batches and set aside.
  3. In the same pot, sauté the onion, garlic, and red bell pepper until softened.
  4. Stir in the paprika, cumin, and oregano, then pour in the white wine to deglaze the pot.
  5. Return the lamb to the pot and add the chickpeas and broth. Bring to a simmer, then cover and cook for 1.5 to 2 hours, or until the lamb is tender.
  6. Adjust the seasoning with salt and pepper, if needed. Serve the stew hot, garnished with fresh parsley.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
20g
Fat
18g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Ladle Serving bowls

Serving suggestions

Serve the lamb stew with chickpeas alongside crusty bread or over a bed of rice for a complete meal.

Tips & tricks

For a deeper flavor, marinate the lamb chunks with the spices for a few hours before cooking.

Cost

$20